A goose (10 kg)

Nanjiang 3-4 beam

Brown sugar 1 half

A little peanut oil

7-8 heads of garlic

A little salt

hasp iron

A little chicken powder

Practice of Chaozhou Mama's Authentic Roasted Goose in Red.

Treat the goose and dry it. Apply a little salt to the inner wall of goose abdominal cavity, and put 1/3 raw ginger into goose abdominal cavity. Steps of Chaozhou Mama's Authentic Roasted Goose in Red 1

Put the whole goose, goose gizzard, goose liver, claws and wings (thick pork belly) into the pot, add cold water, and the water just passes over the goose. Add garlic, remaining southern ginger, cooking oil, soy sauce, chicken powder and brown sugar into the pot. Cover the pot. Chaozhou mama authentic braised goose no.2 step

After the fire boils, immediately change to medium heat and simmer for about 20 minutes. Chaozhou mama authentic braised goose no.3 step

After 20 minutes, uncover the pot cover, hook it up from the neck with an iron hook, erect the whole goose, let the soup in the abdominal cavity flow out, turn the goose over by the way, then lie back in the pot, cover the pot cover and continue to stew for 20 minutes. Note: If the pot is too full, you need to take out the other meat except the goose and put it aside first. After hanging the geese and juicing them, put them all back in the original order. Chaozhou mama authentic roasted goose no.4 step

In another 20 minutes, open the lid and repeat the fourth step. Cover and cook for another 20 minutes. Chaozhou mama authentic roasted goose no.5 step

After three times for 20 minutes, remove the cover, pick up the viscera, claws and wings (thick pork belly) in the second step and put them aside, then pick up the garlic and throw it away. Similarly, hang the goose with an iron hook to hang the soup, and then put it back to stew for ten minutes. Chaozhou Mama Authentic Roasted Goose in Red Step 6

Ten minutes later, take out the goose, put the pork in the soup and take out the goose. This exchange step should be repeated many times, each time with an interval of about 10 minute, until the soup becomes thick. Chaozhou mother's authentic red roast goose practice step 7.

Finally, the juice was thick, and there was almost only one bowl (rice bowl) left, but the goose breast with chopsticks could be inserted smoothly, and no blood came out, indicating that the goose was cooked. You can stop the swap step. Chaozhou mama authentic roasted goose no.8 step

Turn off the heat, pour the soup on the goose repeatedly from beginning to end with a large spoon, and pour it for about 15 minutes. Chaozhou mama authentic braised goose no.9 bu

Hang the goose from the pot and drip juice for about 1 minute, so that there will be less juice on the goose. Steps of Chaozhou Mama's Authentic Roasted Goose 10

Then put the internal organs, claws and wings (thick pork belly) back and turn it over to taste it a little. After about 1-2 minutes, take it out and put it on the plate. Steps of Chaozhou Mom's Authentic Roasted Goose 1 1

Chaozhou Mama authentic roast goose steps 12 How to dish all kinds of braised pork?

Put the goose in a clean plate, cool it, cut it into pieces and put it on the plate.